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Thursday, May 07, 2009

We all learned a thing or two from our parents or grandparents or whomever it was that we watched cook when we were young; I am no exception to this. I am however proud to say that I dont do things the way that I saw them done or learned the first time and rice pudding is one of those examples. My grandmother had the most influence on me in the rice pudding department as she would make it in the oven. Her rice pudding was the standard for me for all rice puddings until I came up with my own twist. I do a custard style rice pudding, I like the creaminess and I like the softness of the rice - plus it gives the flavors a chance to mature and yes it takes a little time and a little effort but dont all good things? I have seen a lot of people simply pouring sweetened and flavored warm milk over cooked rice and calling that rice pudding - that to me is nothing more than rice with sweet liquid poured over it.

I am going to start posting recipes if any of you are interested. I dont use recipes myself so it is going to require that I take the extra time to spell out the times and measurements but I think it is worth it for those of you that would like to try some of my offerings. Be patient with me while I transition into it past the narrative style and into more the instructional style.

I've never had rice pudding either..Reeni has a blogger BFF, I want a blogger BFF , will you be my BFF doggy? I mean afterall I've gained 10 #'s since stumbling upon your blog and being exposed to all these foodies..so technically these are your 10 #'s, it all started with that homemade ravioli ya know...and the creme brulee filled pumpkins didn't help, now I am going to have to try the rice pudding.

This is exactly how proper ricepudding looks in Norway. Round rice, slowcooked on low heat. with milk and a pinch of salt. even if I use semi skimmed milk, it still gets creamy because it cooks slowly (about an hour) Before serving we use cinnamon, sugar and a nob of butter in the middle. (we call it a "smørøye": butter eye. Your grandma knew the trick!

that was one of the hardest things to do when I first started blogging was sitting down and writing out what the heck I just put in my latest crazy concoction. It was so hard for me that I literally had to have a mini recorder to just speak into and record as I went along.Good luck! LOL

Personally, I hope you'll kick off the recipe-style you with the instructions for this awesome looking rice pudding. I could sure go for somma dat right now!

I'll tell you one thing, having to create an actual, usable recipes for some of the dishes I make by route is one of the hardest things I've ever done. It took me longer to work out a recipe for my favorite carrot soup than it did for me to create it. Good luck!

Rice pudding is a staple dessert we are served after lunch most saturdays and during festivities... I just love them... creamy and yummy, I guess I can dive in and pick that bowl for dessert which my tummy is not gonna deny after a hefty dinner ;)

Recipes would be great but honestly, without them your posts are a way of challenging us to test our own skills - can we ID all of your ingredients? Your techniques? Hope you'll still throw down the gauntlet occasionally with a recipe-less dish that has us craving for more!

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Christo Gonzales

Learning recipes is great, learn technique and its grand. ChezWhat is a virtual bistro with an ever changing menu based on the freshest most unique ingredients of the season. I have a passion for words and food and I love how well they go together, my kitchen explorations are my life and my life is food. Come with me while we experiment with flavors.